Pasta With Tomatoes, Artichokes And Olives - cooking recipe

Ingredients

2 tsp olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
1/4 cup dry white wine
1 (18 oz) can crushed tomatoes
2 tbsp tomato paste
1/2 tsp sugar
3 oz pitted black olives
1 (13.5 oz) can artichoke hearts, drained, quartered
2 tbsp finely sliced fresh basil leaves
13.5 oz spiral pasta
1/4 cup shaved Parmesan cheese

Preparation

Heat olive oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add wine, tomatoes, tomato paste and sugar. Simmer for 15 mins, or until sauce thickens. Add olives, artichoke hearts and basil. Stir until hot.
Meanwhile, cook pasta in boiling salted water until al dente. Drain.
Combine pasta with 1/2 of the sauce in a large bowl and toss to combine. Serve topped with remaining sauce and sprinkled with cheese.